Chile-Spiced Potatoes

1. 1

   Cut the potatoes into 1-by- 1/2-by- 1/2-inch pieces.

2. 2

   Place in a pot of salted water and parboil until not quite tender, about 10 minutes.

3. 3

   Drain thoroughly.

4. 4

   Heat oil in a heavy skillet, preferably nonstick.

5. 5

   Add the potatoes and saute about 10 minutes, until they are barely beginning to take on color.

6. 6

   Stir in the onion and jalapeno pepper and continue to saute another 10 to 15 minutes until the onion is tender and the potatoes are lightly browned.

7. 7

   Season to taste with salt.

8. 8

   Fold in the coriander and serve.

No additional tips available.